Pack the Hong Kong Café Home
Wong Cheung Kan, Executive Chef-Chinese of Renaissance Shanghai Yangtze Hotel Presents Home Cooking Cantonese Dishes
把港式餐厅“打包”回家
——上海扬子江万丽大酒店行政总厨-中菜黄长根厨师为您演绎家常粤菜

Dinner at the one of these many Hong Kong style cafés and restaurants has become the new hit for the white-collar class in town, and today Grand Hotels Magazine and You Are the Chef TV show has invited a very special guest, Wong Cheung Kan, Executive Chef-Chinese of Renaissance Shanghai Yangtze Hotel to present several authentic Cantonese dishes for you to cook easily at home with only several common ingredients.

Pan-fried Goose Liver with Lotus Roots
Ingredients: Lotus Roots, Goose Liver, Minced Pork, Salt, Chicken Powder, Sugar, Egg, Potato Powder
Method:
1. Cut the lotus roots and goose liver into diced, mix with minced pork, oyster oil, salt, chicken powder, egg and potato powder thoroughly.
2. Make the above mixture into small pieces.
3. Put the non-stick skillet over medium heat, pan-fried the piece until well-done, arrange in a plate.
Dinnerware’s ready, just grab your shopping bag, and go get the ingredients now!

城市里大大小小的港式餐厅吸引了无数的白领前来“腐败”，而本期《大酒店》与“洋厨房”节目有幸请到上海扬子江万丽大酒店来自香港的行政总厨-中菜黄长根厨师为我们做上几道地道的粤菜，让那些看上去精致难做的美味粤菜走进你的家里，只需简单的食材即可烹饪。

鹅肝煎藕饼
食材：蚝油、盐、鸡粉、糖、鸡蛋、生粉、莲藕、鹅肝、猪肉糜

制作方法：
1．将莲藕、鹅肝切成小粒，加入猪肉糜、蚝油、盐、鸡粉、糖、鸡蛋、生粉一起拌匀。
2．将拌匀的馅料制成饼状。
3．将制好的藕饼放入平底锅中煎熟，装盘即可。

   餐具都现成了，那去采购食材吧！